Bone in lamb leg

My family loves lamb! I buy it regularly from Aldi’s. I am still looking for a great local source for lamb but until then I feel pretty good about Aldi’s lamb because it comes from Australia and is grass fed. I buy chops and legs, mostly. My favorite recipe for leg of lamb is as  follows:

1 7-9 lb leg of lamb, bone in or out

2 Tbs olive oil

2-3 sprigs of fresh rosemary

1/2 Tbs course ground Celtic sea salt (or to taste)

1/2 tsp fresh ground pepper (or to taste)

7 cloves garlic, crushed

1/2 cup white wine

If you don’t have wine around you can use a few tablespoons of a vinegar. I have used white rice vinegar and I have used balsamic vinegar. They all came out great.

Score lamb like a checkerboard on top. Mix all ingredients above. Remove leaves from rosemary stem and mix in with the liquid. I like to save my stems and put them into the scored sections with a few leaves still on them. Marinate in mixture for 12-48 hours before cooking. Bake at 425F for 20 minutes then reduce heat to 350. Cook for 60-80 minutes, depending on how hot your oven gets and how done you want your meat. I cooked it for 60 minutes and got a really nice pink medium. Can serve with a whole fat Greek yogurt and dill dip.

I served mine with jasmine rice,  sun dried tomato pesto, and sauteed broccoli. It was a hit!